Chunky Tomato-Red Pepper Soup

Feed a crowd with this bright, slightly piquant tomato and pepper soup.

Total Time: 0:35

Prep: 0:18

Level:
Moderate

Serves:
6

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Ingredients

2 tbsp. butter

2 medium red bell peppers

1 medium sweet onion

2 clove garlic

2 tbsp. tomato paste

1 tsp. smoked paprika

1 can whole peeled plum tomatoes with basil

1½ c. vegetable broth

1 tsp. sugar

½ tbsp. kosher salt

½ tsp. freshly ground pepper

⅓ c. heavy cream

⅓ c. chopped fresh basil

Grilled Cheese Croutons

Grilled Cheese Croutons

4 slice toasted multigrain sourdough bread

1 clove garlic

1¼ c. shredded aged white Cheddar cheese

Directions

Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute. Stir in tomatoes and next 4 ingredients.

Crush tomatoes into chunks with the back of a spoon. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Stir in cream and basil; season with salt and pepper. Top with Grilled Cheese Croutons.